Dahi Baingan - Eggplants Or Aubergines In A Spiced Yogurt Gravy or Brinjals Yoghurt Curry

Serves :                4

Total Time :         30 min

Ingredients

6-8 medium sized aubergines (brinjals) / Eggplant

1 tablespoon(s) ginger  paste

1 tablespoon(s) fennel powder

3 green cardamoms

1/4 teaspoon(s) asafoetida powder

2 cup(s) yogurt

1 ½  tablespoon kashmiri red chiili powder

Oil

Salt to taste

Method of preparation

Wash and cut aubergines (brinjals) into quarters lengthwise and keep in salt  water for 20 minutes.

Pat dry aubergines/ brinjals  and marinate with ½ tablespoon chill powder and salt.

Heat oil in a kadai. Drain, pat dry and deep-fry brinjals till light brown. Transfer to an absorbent kitchen towel.

Whisk yogurt and salt together.

Heat 2 tablespoon of oil in a pan, add asafoetida powder and green cardamoms. Stir-fry briefly and immediately add the whisked yogurt. Stir in fennel, ginger and remaining red chilli powder.

Cook on low heat and cook covered for 3-4 minutes.   Do this carefully or else the yogurt will split.

Adjust seasoning and serve hot with rice or paratha.